Coconut Cream Pie

• single pastry crust, baked
• 1 c. sugar
• 1/2 c. flour or 1/4 c. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 2 beaten egg yolks
• 3 Tbsp. butter or margarine
• 1 tsp. vanilla
• 1/2 tsp. coconut
• 1 (3 1/2 oz.) can flaked coconut or 1 1/2 c.

1. In a medium saucepan, combine the 1 cup sugar, flour or cornstarch and salt; gradually stir in milk.
2. Cook and stir over medium-high heat until thickened and bubbly.
3. Cook and stir 2 minutes longer.
4. Remove saucepan from heat.
5. Stir 1 cup of hot mixture into the beaten egg yolks.
6. Immediately return all mixture to hot mixture in the saucepan.
7. Return to gentle boil.
8. Cook and stir 2 minutes longer.
9. Remove from heat.
10. Stir in butter or margarine and 1 teaspoon vanilla and 1/2 teaspoon coconut.
11. Stir in 1 cup coconut.
12. Pour into cooled baked pie shell.

pastry crust, sugar, flour, salt, milk, egg yolks, butter, vanilla, coconut, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496976 (may not work)